The haskap is Canada's early-season berry surprise. These dark purple honeysuckle berries ripen in late June to early July. It is the first berry to flower in the spring, as well as the first to ripen. The flavour is both tart and sweet and is most commonly described as a combination of blueberry and raspberry flavours.
Handling raw chicken does not have to be stressful. This guide walks you through simple best practices so you can reduce the risk of foodborne illness and feel confident serving chicken to your family.
Eating locally this time of year can come with challenges. Explore the difficulties of eating locally in spring and find out how to navigate the limited availability of fresh ingredients.
On Canadian farms, modern seeders, air drills and planters help farmers place seeds and fertilizer accurately in the soil. Here is what they do and why it matters for your family’s food.
University of Saskatchewan researchers are combining satellite imagery, AI, and farm data to change how crops are grown, managed and sustained, with the goal of growing food more efficiently and sustainably for Canadians.
Succulent Canadian lobster piled into a buttered, toasted New England–style bun is about as classic as it gets. This recipe shows you how to bring that East Coast flavour right to your own kitchen.
Would you like to improve your cooking skills? Or learn how to cook something different for breakfast, lunch, or supper? Maybe you simply would like to learn a new recipe. Cook along with Sylvia Kong as she preparesRoast Beef Salad Rolls. Serve with peanut satay or hoisin sauce for a delicious handheld bite perfect for busy weeknights.
